Comparison study of antioxidant activity in white tea and black tea (camellia sinensis) = Studi komparasi aktivitas antioksidan minuman white tea dan black tea (camellia sinensis)

Nugraha, Joshua Samuel (2012) Comparison study of antioxidant activity in white tea and black tea (camellia sinensis) = Studi komparasi aktivitas antioksidan minuman white tea dan black tea (camellia sinensis). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

White tea have higher phenolics content than any other types of tea, 4*+&* /.11(17 %-2+.5+’%-2 /0./(02+(1. The steeping method used to prepare tea can affect the 2(% +-)31+.-71 &.,/.1+2+.-, such as its phenolics. The addition of ascorbic acid can increase the antioxidant activity of tea infusion. This research is designed to compare the effect of steeping method and ascorbic acid concentration added to increase the antioxidant activity in white and black tea infusion. Both white and black tea were steeped with hot water steeping method with different temperatures (70, 80, 90 and 100 ’C) for 3 minutes and in cold water steeping method (25 ’C) with different durations (60, 120, 180 and 240 min). Based on its antioxidant activity (IC50), the best temperature for hot water steeping method (90 and 100 ’C for white and black tea respectively) and best steeping duration for cold water steeping (120 and 180 min) were chosen. The ascorbic acid with various concentrations (2, 4, 6, 8, 10 and 12 ppm) was added to the tea infusion. The antioxidant activity improvement (inhibition (%)) then measured against tea infusion without the addition of ascorbic acid. In white tea infusion, the highest improvement of antioxidant activity was 38.13%, reached with combination of hot water steeping method and 12 ppm of ascorbic acid. In black tea infusion, the highest improvement of antioxidant activity reached with addition of 12 ppm of ascorbic acid, with increase the antioxidant activity by 30.37% in both steeping method.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Nugraha, Joshua SamuelNIM03420080007JOSHUA.S.NUGRAHA@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Uncontrolled Keywords: white tea; black tea; Camellia sinensis; ascorbic acid; antioxidant; steeping
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:36
Last Modified: 22 Jul 2020 05:48
URI: http://repository.uph.edu/id/eprint/1282

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